Red, White & Blue Vanilla Coconut Flag Cake
  1. Preheat the oven to 350 degrees.
  2. Butter and lightly flour a 13 x 9 x 3-inch cake pan.
  3. Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes on medium speed, until light and fluffy.
  4. On medium-low speed, add the eggs one at a time plus the vanilla and almond extract. Scrape down the sides with a rubber spatula and stir until smooth.
  5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  6. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.
  7. Fold in 8 ounces of coconut. Stir and pour into the prepared pan.
  8. Smooth the top and bake in the center of the oven for 45 minutes, until a toothpick comes out clean. Cool to room temperature.
  9. For the icing, in the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.
  10. For decorating, spread three quarters of the icing on the cake. Using a toothpick, outline a flag on the cake. Fill in the upper left corner with blueberries.
  11. Place 2 rows of raspberries or strawberries across the top of the cake like the red stripes. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries/strawberries.
  12. Alternately add 2 rows of raspberries and 2 rows of icing until the flag is completed. Pipe stars on top of the blueberries. Sprinkle coconut flakes on the white stripes.
Simple: I make the cake portion a few days in advance, wrap it well and freeze or refrigerate it.
Next Level: Use a 18 x 12 x 1 ½- inch sheet cake pan for a larger thinner cake and bake 35 mins
Recipe by Sonoma Syrup at